Ingredients:
7 tbsp unsalted butter, diced
1⁄2 cup sugar
1⁄4 cup corn syrup
3⁄4 cup all-purpose flour, sifted
1 tsp ground ginger
finely grated zest of 1⁄2 lemon
1 tbsp brandy (optional)
vegetable oil, for greasing

For the filling (optional)
1 cup heavy cream, whipped
1 tbsp confectioner’s sugar
1 tsp brandy

Method:
Preheat the oven to 350°F (180°C).

Melt the butter and sugar in a pan over medium heat. Mix in the corn syrup well. Remove from the heat and beat in the flour, ginger, and zest. Stir in the brandy, if using.

Place heaping teaspoons of the mixture on 3 or 4 non-stick baking sheets, ensuring they are spaced well apart as they will spread to about 31⁄4in (8cm) in diameter.

Bake at the top of the oven for 6–8 minutes, until golden brown and the edges are darkening slightly. If they become difficult to work with, bake for 1–2 minutes to soften.

Leave them to cool on their sheets for 3 minutes, until you are able to move them with a spatula, but they are still soft enough to shape. If they become difficult to work with, return them to the oven for 1–2 minutes to soften.

To make a classic shape, roll the cookies around the greased handle of a wooden spoon and wait until they harden before sliding them off onto a wire rack.

To serve as a dessert, fold the filling ingredients together and pipe the mixture into the cooled, rolled brandy snaps. These are best eaten on the day they are made.